Ingredients
Cake
- 1 (15-ounce) box white cake mix
- 1 (3-ounce) box strawberry gelatin
- 4 large eggs
- 1 cup canola or vegetable oil
- 1 cup finely diced fresh strawberries (about 1 pint)
- 1/4 cup cream or half-and-half (milk or water may be substituted)
Frosting
- 1 cup unsalted butter (2 sticks, softened)
- Heaping 1/2 cup strawberry preserves (thick jam with strawberry chunks)
- 1 teaspoon almond or vanilla extract
- 4 cups confectioners’ sugar
- 1 to 4 tablespoons cream or half-and-half (as needed for consistency)
- Red food coloring (optional, as necessary)
- Fresh strawberries (optional for garnishing)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Prepare two 9-inch round cake pans by spraying them with floured cooking spray or greasing and flouring the pans; then set aside to be ready for the batter.
- Mix Cake Ingredients: In the bowl of a stand mixer fitted with the paddle attachment (or using a large bowl and electric handheld mixer), combine the white cake mix, strawberry gelatin, eggs, oil, and cream. Beat on medium-high speed for about 3 minutes until the mixture is smooth, stopping occasionally to scrape down the sides of the bowl to ensure even mixing.
- Add Strawberries: Gently fold in the finely diced fresh strawberries and beat briefly to incorporate them evenly into the batter.
- Bake Cakes: Divide the batter evenly between the two prepared cake pans. Bake in the preheated oven for approximately 30 to 34 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Cool Cakes: Let the cakes cool in the pans on a wire rack for about 15 minutes. Then carefully invert the cakes onto the racks and allow them to cool completely before frosting.
- Prepare Frosting: In a clean bowl of a stand mixer with paddle attachment, beat the softened butter on medium-high speed until smooth and creamy. Add the strawberry preserves, almond or vanilla extract, and 3 cups of confectioners’ sugar, beating thoroughly to blend.
- Finish Frosting: Add the remaining 1 cup of confectioners’ sugar and beat for 2 to 3 minutes until the frosting is very light, fluffy, and well whipped. Adjust the consistency as needed by gradually adding 1 to 4 tablespoons of cream or half-and-half until it reaches a thick, spreadable texture.
- Add Color (Optional): If desired, add about 10 drops of red food coloring to give the frosting a more vibrant pink hue and mix well to combine.
- Assemble Cake: Place one cake layer on your serving platter. Spread about one-third of the frosting evenly over the top and smooth it with a spatula. Add the second cake layer on top and spread another one-third of the frosting evenly. Finally, cover the sides and top of the cake with the remaining frosting and smooth evenly.
- Garnish and Serve: Decorate the cake with fresh strawberries if you like, then slice and serve to enjoy this luscious strawberry layer cake.
Notes
- Ensure the cakes are completely cooled before frosting to prevent the frosting from melting.
- If fresh strawberries are not available, frozen strawberries can be used but should be thawed and drained well.
- The strawberry preserves should be thick with chunks for the best texture in the frosting, avoid runny jelly.
- You can substitute milk or water for cream in the cake and frosting if preferred, but cream will yield a richer texture.
- For a more intense strawberry flavor, adding the optional red food coloring helps visually but is not necessary.
- Leftover cake can be stored covered at room temperature for 2 days or refrigerated for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 34 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
